Monday, May 16, 2011

When Joy of Joylicious emailed me some time ago to introduce herself and ask me to prepare a guest post for her birthday, I was beyond honored to accept her invitation. First, because she's an incredibly talented food photographer who's made her passion into a living! Second, because I had just fallen in love with her blog, which is brimming with recipes as fresh and healthy for you as they are delicious and pleasing to the eye. Now months later I'm proud to know Joy as a dear friend. Please join me in celebrating our birthday girl and gorgeous new bride with some Rum N' Raspberry Custard Cupcakes over on Joylicious! You can also get just the printable recipe here. My tutorial for the pom-pom cupcake toppers pictured is now available here.

Hi Rachel! I've never tried it, but doubling the batter recipe above should give you 2 round cakes (either 8" or 9"). Try baking for 10 - 15 minutes longer than for the cupcakes, and test for doneness -- a toothpick inserted near the center of the cakes should come out mostly clean. Please let me know how it goes if you try it =D

Kimberly -- I used a 104 piping tip and piped from the outside in, holding the piping bag straight over the cupcake, fat part of the tip towards the center and thin on the edge. I rotated the cupcake with one hand while I piped and moved the bag up and down as I squeezed with the other hand. I was actually going for a different effect but liked what I got as well. Hope that helps!